Ingredients

Method

Start by placing a layer of cling film on your wooden chopping board, Cut each lamb fillet into 5-6 pieces against the grain and put the pieces on the cling film. Cover with another layer of cling film and proceed to bash the flat sides of the meat thoroughly with a mallet or rolling pin.

Heat 4-5 tablespoons of oil in your pan until very, very hot. Fry the lamb until well browned, keeping the heat high and ensuring the meat sears rather than steams. You may need to do this in a couple of batches, a few pieces at a time. Remove to a plate with a slotted spoon and set aside.

Add more oil to the pan if necessary, then add the roughly chopped onions. Fry over a medium heat until they are golden brown all over.

Add the ginger and garlic and fry until the garlic loses its raw smell and browns a little, but take care not to allow it to burn.

Add the flaked almond and fry gently until tanned rather than browned. Be extra careful not to burn the nuts. Add the pepper and cardamon and fry for just a minute. Remove from the heat and put this mix into a jug.

Add the plain yoghurt and salt, then add a cup of water to blend with your hand blender. Blend until smooth. return to wok or pan.

Now slide the lamb and all its accumulated juices into the sauce. Gently bring to the boil, then reduce the heat and cook, covered, for 1-2 hours or until the meat is really, really tender. Do check and stir time to time to make sure that it is not sticking to the base of the pan. At the end of cooking, if the sauce is not thick enough, boil some liquid away. Add the cream and stir it in . Check for salt.

This dish is best served at least 6 hours after being made as the flavour improves on standing.

Reheat in the microwave, or covered in a moderate oven until heated through. You may skim off any fat that rises to the top on cooling.